Reviewer:

I have made this several times. My husband absolutely loves this! You can find the demi glacé at Amazon. It comes in a tub and lasts forever when kept in refrig. The brand is called More Than Gourmet. They also have a chicken stock in a tub and this is all I use now. It is absolutely delicious. Can't go wrong with either one of them.

Reviewer:

This was incredible. Changed a few things: added onion, used mostly olive oil with just a little butter (the butter really adds to the flavor though), used homemade chicken broth with a bouillon cube in place of the demi glace because we didn't have any. Served with a mashed cauliflower recipe that I found on another site, which was an excellent accompaniment to soak up the delicious sauce. Thanks!

Reviewer:

Outstandingly good. Didn't have any chicken glace, and didn't notice the absence. Instead, I used a little over 1/3 C white cooking wine; omitted salt in the recipe, and it all turned out great! Oh, and used 8 oz of mushrooms, not 4 oz. We ate every single one, too! Great recipe!

Reviewer:

Fantastic and so much easier than I thought it would be! I didn't have time to reduce broth for demi glace, so I used veggie Better Than Bouillion, a round teaspoon worked well. I sliced the breasts into bite sized pieces, the way they serve it at Macaroni Grill, so that I didn't have to pound it. Next time I will add artichoke hearts and use less flour, as I threw out half of it.

Reviewer:

WONDERFUL! I added a bit of garlic in step 2 and then added artichokes and baby spinach leaves into the sauce and skipped the demi-glace. I used a sauvignon blanc which worked beautifully with the flavor. Amazingly good! And my wife loved it for her birthday meal.

Reviewer:

Meh, not much to write home about on this one. The sauce was just okay and there wasn't much of it. If I ever made it again I would add some chicken broth to it, but I'll probably just look for a better recipe.

Reviewer:

This was delicious. I was stumped how to make the demi-glace from chicken broth, but gave it a try based on the recipe description. Here is what I did: I simmered one can of chicken broth until it reduced by at least half. I used the remaining flour after dredging the chicken and added water to make a batter-like consistency. I probably only used about 1-2 Tbsp added to the reduced broth, heating over low to combine it until smooth & no lumps. It was really wonderful, I will make this again for the in-laws!

Reviewer:

I followed the directions with the exception of using chicken-flavored Better Than Bouillon instead of the demi-glace, as mentioned in some of the other reviews. It was fantastic! A huge hit with the kids, too. We'll definitely be making this again.